Among the cured meats that in ancient times were prepared to enhance the meat and trimmings of pork, cotechino was the sausage that was consumed after cooking, either in boiling water or in the oven.
Cured Meats List Note
Antico Nero d’Aspromonte Cotechino is obtained by artisan processing from the cut of pork cheek from the native black pig of Aspromonte in wild pasture for at least two years. Seasoned with pepper, garlic and cloves, in natural gut, the Cotechino offers the palate every taste-olfactory specificity of the guanciale.
Typology: sausage.
Size: 0,5 Kg ca.
Tasting Note
Taste: balanced, succulent to the point of being intoxicating, slightly spicy and calibrated to leave room for the delicate note of wildness.
Black Pig Habitat
Species: native black pig of Aspromonte.
Area of birth ad grazing: eastern slopes of Aspromonte, Calabria./span>.
Type of pasture: open pasture, wild.
Density per hectare: two livestock units per hectare.
Altitude: 1000-1500 m a.s.l.
Average age of the pig: two years
Pig feeding: totally autonomous, from food sources in the environment, without the use of feed, antibiotics, anticoccidials, GMO food.
Climate: mountainous, varied and unstable due to the complex morphology, the orographic system and the inconstant and impetuous winds mainly from the W and WNW. Long, cold and frequently snowy winters on the highest peaks, with snow cover from December to April. Cold temperatures with lows as low as over -10°C in exceptionally cold spells. Cool summers with short- lasting thunderstorms in the afternoon hours.
Food Label
Ingredients: lean and lard from black Aspromonte pigs, salt, pepper, garlic, cloves.
Nutritional declaration:energia kcal 356 kj 1491; proteine 16,0 g; carboidrati 0,5 g di cui zuccheri 0,0 g; grassi 33,0 g di cui saturi 12,0 g; sale 4,7 g.
Serving temperature: ambient.
Storage conditions: before and after opening the vacuum-packed bag, the product must be stored at a temperature below 4°C.
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